White chocolate mint cream

March has been a mad month for parties, what with four family birthdays and then back-to-back showers. My daughter’s enjoyed her move into the sphere of womanly delights (chocolates at brunch!) and traditions (how to make a proper bridal shower bouquet).

Chaja with Aunt Kyna, who’s seven months pregnant.

Nana teaches Chaja how to thread ribbons through a paper plate and make the bouquet for Aunt Molly to carry at her rehearsal. More pictures from both showers here.

I’ve enjoyed the unlimited excuses for whipping up batch after batch of white chocolate mint cream. This heavenly topping turned forgettable cupcakes into winners, and (aided by raspberries) it elevated a dense and crumbly chocolate pound cake to new heights. I’ve doubled and then tripled the recipe in hopes of setting a little aside to dress up my next cup of cocoa, but haven’t succeeded in saving a dollop.

Heat the cream in a small pot until it’s simmering. Take it off the flame. Add the white chocolate to the hot cream and let it sit for a minute or two to melt the chocolate. Whisk well. Add the peppermint. Lay a piece of plastic wrap on the surface of the cream to keep it from forming a layer of skim and chill until cold. Then beat cream with electric beaters until soft peaks form.